Cherry Bomb Cookies
Ingredients & Directions 1 Box cherry cake mix 1 Egg 2 c Cool Whip; thawed 6 Maraschino cherries ( or 8); -chopped Mix above ingredients. With teaspoon roll into 1 to 1 1/2 inch balls, drop into bowl of powdered sugar. Roll to coat ball. Bake on cookie sheet at 350 degrees until golden, about 10 to 15 minutes. Belleair, Florida busted by sooz Yields 4 Servings
Rye Bread – Pan-1
Ingredients & Directions XKGR41A Don Fifield 2 1/4 c Bread flour 1/4 c Rye flour (1 oz) 2 tb Sugar 1 tb Dry milk 1 ts Salt 1 tb Butter 1 c Water 1 ts Dry yeast Timer may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. Yields 1 Servings
Mexican Mayonnaise Chocolate Cake
Ingredients & Directions Mexican Chocolate Cake -temperature) 12 oz Semi sweet chocolate. melted 3/4 c Ground almonds 4 ea Eggs separated (room 1/4 c Flour -temperature) 1/4 c Kahlua 3/4 c Sugar Confectioners’ Sugar 1 c Mayonnaise (room Line the bottom of a 9 inch springform pan with waxed paper. Lightly grease the waxed paper and side of pan. Melt the chocolate and cool to room temperature. In a large bowl, with mixer at high speed, beat the egg yolks. Gradually add sugar and beat until light about 4 minutes. Add mayonnaise and beat for 1 minute longer. Stir in the ground almonds and flour until blended. Stir in Kahlua. In a medium bowl, using clean beater, beat egg whites until stiff and fold into the batter. Pour mixture into the prepared pan. Bake at 350 for 55 min. or until firm. Cool the cake in the pan on a wire rack for 10 minutes. Remove the side of the pan and cool the cake 30 minutes longer. Invert onto a wire rack and remove bottom of pan and waxed paper. Cool completely. Sprinkle with confectioners’ sugar you might try using a geometric patter made from paper to create an interesting design instead of the old trick. From Emily Jorge From The San Francisco Examiner Food Section Yields 2 servings
Rocky Road Cheesecake
Ingredients & Directions 1 c Chocolate Wafer Crumbs 1/3 c Cocoa 3 tb Margarine, Melted 1/2 ts Vanilla 1 ea Env. Unflavored Gelatin 2 c Mini Marshmallows 1/4 c Cold Water 1 c Whipping Cream, Whipped 16 oz Soft Cream Cheese 1/2 c Chopped Nuts 3/4 c Sugar Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese, sugar, cocoa and vinilla, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, mixing until blended. Fold in reamining ingredients; pour over crust. Chill until firm. Yields 10 servings
Gooey Cheese Bread Abm
Ingredients & Directions 3/4 c Water 2 Eggs 1/4 Unsalted Butter 1 ts Honey 1 ts Salt 2 1/2 c Flour 2 ts Yeast FILLING 3 c Swiss Cheese; shredded Place all dough ingredients in pan and program for knead only. Press start. The dough will be slightly sticky. After the kneading cycle, transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise in the refrigerator overnight, or as long as 24 hours. Grease and flour a 9″ cake pan. Preheat the oven to 375?F. with the rack in the center position. Remove the dough from the refrigerator and place it on a lightly floured work surface. Roll the dough to a 14 x 10 rectangle with the long side nearest you. Sprinkle 2 cups of the cheese over the surface of the dough. Starting with the edge closest to you, roll the dough up like a jelly roll. Press the edges together and turn it over so the seam is now facing down. With the seam still down, roll the cylinder around itself in a coil and transfer it to the prepared pan. Sprinkle the remaining cheese over the top of the loaf and allow to rise, uncovered for 20 minutes. Bake for 35 minutes at 375?F., then turn the oven down to 350?F. and bake for 10 more minutes. If the cheese begins to brown quickly during the first 35 minutes, turn the oven down sooner. Yields 6 Servings
Wacky Cake #1
Ingredients & Directions 1/3 c Cocoa 1 1/2 c All purpose flour 1 c Sugar 1 ts Vinegar 1 ts Soda 1 ts Vanilla 1 Stick margarine; melted 1 c Water -ICING- 1 c Sugar 1/4 c Milk 1 ts Vanilla 1/4 c Cocoa 1/2 Stick margarine Mix dry ingredients together & add remaining ingredients. Pour into an ungreased 8×11-inch pan. Bake at 350 for 20-25 minutes. Icing: Combine ingredients & bring to a boil. Add vanilla. Beat until it begins to thicken. Pour over cake. From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Nan Bread With Halloumi Cheese And Salad
Ingredients & Directions -BREAD- 1 tsp Dried Yeast 454 g Strong White Flour 1 tsp Salt 2 tsp Coarsely Ground Black Pepper 190 ml Cold Water (approximately) Filling: 1 Red Onion (small ~ thinly sliced and soaked in iced water) 225 g Halloumi Cheese (cubed and fried) 4 Plum Tomatoes (fresh – chopped) 1/4 Cucumber (peeled and diced) 1 tbsp Pitted Black Olives (roughly chopped) 1 tbsp Coriander (chopped) 1 tbsp Mint (chopped) 1 1/2 tbsp Virgin Olive Oil Dash Balsamic Vinegar Sea Salt and Freshly Ground Black Pepper Fresh Coriander (for garnish) Mixed Salad (to serve) 1. Place all the dry ingredients in a food processor, slowly add the water until the dough forms a ball. Process for 1 minute. 2. Then place the dough in a bowl, cover and leave for 3 hours in a warm place. 3. Punch the dough down and knead thoroughly for a few minutes. Leave it to prove for another hour. 4. Preheat the oven to Gas Mark 9 / 240?c / 475?f and heat a baking sheet. 5. Knead the dough again until it is pliable and has a satiny feel. 6. Divide into 12 equal balls. Roll them out thinly and cover them with a damp cloth until you have used up all the dough. 7. Lay carefully on the hot baking sheet and bake for 2 – 4 minutes until they are cooked. 8. Drain and dry the red onions, combine with the other filling ingredients and dress with olive oil and balsamic vinegar. 9. Season to taste and stuff the Nan. Yields 4 servings
